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Avocado pasta salad with tomatoes and feta cheese or queso fresco
4.9 from 24 votes

Avocado pasta salad with tomatoes and feta cheese or queso fresco

Recipe for a refreshing avocado pasta salad with tomatoes, feta cheese or queso fresco,red onions, basil, olive oil, lemon, and salt/pepper.

Prep Time
15 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
40 mins
Servings: 8
Course: Side Dish, Salad
Cuisine: South American, American, International

Ingredients

  • 1 lb short pasta 450-500grams - I used penne rigate, would also work well with macaroni or shells, pack
  • 12 ounces tomato chopped - or halved if using cherry tomatoes
  • ½ red onion diced
  • 2 avocado pits removed and peeled, diced
  • ½-1 lemon juiced
  • 4 ounces feta cheese crumbled - add more to taste, or queso fresco
  • 1/4 cup basil leaves can also use whole basilparsley/dill/cilantro, whole or chopped
  • 4 tablespoons olive oil add more to taste
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Cook the pastas according to the package instructions in a large pot of salted water.
  2. Drain the pasta and let it cool down.
  3. Drizzle the lemon juice on the diced avocados and on the diced red onions. You can also drizzle a little bit of olive oil on the avocado.
  4. Place all the ingredients in a large bowl and mix well. Taste and adjust salt/pepper if needed.
  5. Serve immediately.
  6. If you want to make it ahead of time you can mix all the ingredients except the avocado and add it right before serving